4 - 6 medium sized Calamari tubes cleaned
1/4 Cup Olive Oil
1 onion, finely chopped
2 cloves garlic, crushed
1/2 Cup Basmati rice
1/3 Cup pine nuts
1/4 cup Sun dried Tomato ricotta cheese
tentacles from squid, chopped
2 tomatoes peeled & chopped
1/3 cup currants
1/4 cup finely chopped parsley
salt and ground pepper
1/4 cup olive oil extra
1/2 cup white wine
1 1/2 cups tomato juice heated
Heat oil in a large frying pan, add onion and garlic and cook until soft but not
browned. Add rice, tomatoes, pine nuts, currents, cheese, parsley and salt and
pepper. Stir to combine.
Preheat oven to moderate 180 degree Celcius. Fill calamari 3/4 full w ith
stuffing, leaving room for rice to swell. Enclose the open end use a toothpick.
Heat extra oil in frying pan. Cook calamari over high heat for 2 - 3 minutes.
Transfer to an ovenproof dish: add wine and hot tomato juice. Cover and cook for
1 1/4 hours or until calamari is tender. Remove toothpicks. Set aside, keep
warm. Reserve cooking liquid.
Place reserved liquid in small pan. bring to boil and reduce by half until sauce
thickens, about 10 minutes. Serve calamari thickly sliced, with reduced tomato